Francisco Adolfo Quezada Montenegro’s family has been dedicated to coffee production for more than 100 years. They are currently in the fifth generation of specialty coffee production. The varieties at the farm are: Bourbons, Geshas, Pacamara and Paches communes.
What’s make this coffee special? The farm is located in the heart of the city of Guatemala. These coffee producers not only produce specialty coffee but also oxygen for Guatemalan capital city, in the middle of 50,000 houses in the area with a population of more than 200,000 people.
The family’s focus has always been on always having the same quality of coffee year after year, which is why the traceability within the farm is very important from planting or pruning within our coffee plantation until the time of harvest when they select the coffee with most accurate Brix degrees and this gives us greater certainty when it comes to quality.
To achieve this washed process, the coffee is fermented for 24 hours after the cherries have been harvested. It is then pulped and sun-dried for 7 days under the supervision of La Labor employees.
